Simple and fun to eat, these Lemon Pecan Pancakes also happen to be gluten and dairy free - and so good that syrup might be optional!
Ingredients
- FOR THE PANCAKES:
- 1/2 cup brown rice flour
- 1/4 cup protein powder of your choice vanilla or unflavored
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- juice and zest of one lemon
- 3/4 cup Silk Soymilk
- 1 teaspoon sugar
- 1/4 cup pecans
- FOR THE PECAN TOPPING
- 2 teaspoons olive oil
- 1/2 cup pecans
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/2 lemon - juice and zest
- 2 tablespoons brown sugar
Instructions
- FOR THE PANCAKES
- Mix all the ingredients in a bowl
- Heat up a pan coated with olive oil on medium heat
- And ladle 2-3 tablespoonfuls of batter onto pan
- Let cook 3-4 minutes and flip and let cook on other side for about 2-3 minutes as well
- FOR THE PECAN TOPPING
- Add all the ingredients into the same pan that was used to make the pancakes in, and saute for about 5-7 minutes, or till the sugar starts to caramelized.
- Place on top of the pancakes and enjoy
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.